I, for one, am never at a loss for words when it comes to talking about the Food & Wine Pairing, held at the Strand Hotel’s, Farmhouse Deli. By now it should be kind of obvious where my “go-to” restaurant in Swakopmund is. The venue is airy and spacious, modern in design and minimalist in nature. With the lighting, lit low, it created the perfect ambiance for a fun and entertaining night. I think it would be safe to say that we all had a brilliant evening with this year’s first Food & Wine Pairing and it definitely had a sense of occasion to it as Chef Herbie was back with a vengeance.
Before I start talking about the food, I think it’s important that I preface this event by highlighting the fact that I was amazed at our lovely host for the evening, Inge Rix. Inge is currently the Branch Manager at Thelema Mountain Vineyards and with a degree in BSC. Viticulture, she definitely provided the guests with an expression of Stellenbosch with its authority and rich traditions, giving upfront explanations of the wines we were being served as well as some history of the estates. It was lovely to learn that Thelema is an Estate that started in 1983 as a fruit farm and that on such an Estate, you cannot buy your grapes and can only use your own grapes with the wine making process. They also believe in making use of premium wood and you will therefore find the wines resting in quality French barrels – one barrel costs approximately between N$15 000 and N$20 000…
With a complex blend of modern interpretations, the menu made for an exciting read and there were a few dishes we looked forward to, not being able to decide which course would stand out. The end result was therefore a mixture of the familiar, something new and excitement. I have to say, Chef Herbie, outdid himself once again. Each course was perfectly planned and each plate beautifully and tastefully decorated.
We started with the Amuse Bouche which was a halve shell mussel that was steamed with fennel bulb, chorizo crumbs and a Sauvignon Blanc cream. This was deliciously creamy and the crunchiness coming through from the chorizo was also delightful. The cream was made of the same Sauvignon Blanc that was paired with this course and I am wondering if the Chef would be so kind and share his recipe for this sauce? The Sauvignon Blanc 2018 was unwooded and well-balanced, with melon and grapefruit flavours.
The starter was a crispy pork belly served with curry mango chutney, candied ginger, wasabi snow and a crispy rice cracker. The gentle hints of wasabi combined with the candied ginger added a delicate twist to the dish – this was nothing less than absolutely amazing. The matching wine was Thelema Chardonnay 2016 and the acidity of this wine worked well with the pork.
I have to admit that I like sorbets as it’s almost like a mini dessert half way through the experience. Sorbet is a frozen dessert made from sweetened water with flavoring and is used as a palette cleanser during a multi-course meal due to its refreshing flavours. Usually fruit flavours are used, but we were delightfully surprised with a rocket sorbet with candied olive crumbs which did not overpower the flavor of the rocket. This was paired well with Thelema Shiraz 2015 which had a lovely spicy and fruity flavour. It was very interesting to learn from Inge, the difference between a Shiraz and a Syrah. They are two different names for the same red wine grape, where the former is created in a warmer climate and the latter in a cooler climate. A winemaker might bottle a “Shiraz” to indicate they made a rich, more fruit-forward wine or they might instead call their wine “Syrah” to indicate a more elegant and complex wine. I think a trip to France is in order to really appreciate this…
Next on the menu was our main course. Usually I look forward to the desserts, but I have to admit, that the main was a treat on its own – this dish was just delicious and made for royalties! The beef fillet was succulent and tender – cooked to perfection. It was placed on top of a mushroom ketchup (it doesn’t sound right, but it was divine) with a garlic and spinach foam with cherry tomato confit and pickled cocktail onions. The final result was a succulent and tender fillet served with a perfect sauce with a fragrant that was intoxicating. The dish was complemented with the Thelema Merlot 2016 which was a wonderfully balanced wine with hints of chocolate.
The gorgeous dessert was a chocolate mousse dome, filled with a burnt orange cream, served with a raspberry gel and salted caramel – a true delight since we all know chocolate makes everything better. The dessert was paired with the Thelema Mountain Red 2015. The Mountain Red is a blend, light and soft and very enjoyable.
The last course was the Cheese Surprise. As pretty as a picture and conceptually clever - who would have thought of a goats cheese marshmallow? It was served with beetroot gel, fennel brittle and olive crumble. This was absolutely glorious. The texture was creamy and smooth and the sweetness of the passion fruit burst with flavour and the orange salt provided a light, crunchy and salty texture to the surprise. This was a really classy, high-end dessert and was accompanied with a just as complex and stylish wine – the Thelema Cabernet Sauvignon 2016.
The night had a great vibe and energy along with the perfect venue, tasty food and good wine – all of which makes for a really fabulous night. The menu was great, the ambiance fantastic, the crowd was warm and friendly and the food was beautifully presented. I for one was beguiled by all the creativity and little touches that made this evening special.
Thank you Farmhouse Deli for a wonderful evening.
